Optimization of the quality of South Indian parotta by modelling the ingredient composition using the response surface methodology

An optimized formulation was developed for the preparation of parotta. This was modelled by response surface methodology (RSM) by using a Central Comp osite Rotatable Design (CCRD) with Five independent variables (water, salt, sugar, egg and oil), each at five different levels. The dependent variable or response measured for each treatment was the overall sensory quality sc ore. The response surfaces and contour maps showing the interactions of ing redients indicated that the quality of parotta could be optimized by decrea sing the percentage of water, increasing the percentage of oil and retainin g salt, sugar and egg concentration within a narrow range of variation from mean levels. According to the RSM, the actual comparative amounts of ingre dients at the maximum estimated overall sensory quality score of 95.9 were: wheat flour 100; water 56.3; salt 1.0; sugar 0.8; egg 9.6 and oil 16.6.